Who DOESN'T love loaded baked potatoes? They're honestly one of the BEST things about eating at a steakhouse (besides a good steak, obviously), and so well-loved that we even have SOUPS based on them.
Really, though, loaded baked potatoes are a diet killer. Tons of high-GI carbs and starch, not to mention all of those toppings! The toppings are honestly the best part, though - the spud is really just a vehicle for all of that goodness, right?
This dip takes the best part of a loaded baked potato, and makes it easy to enjoy. There are no potatoes at all in this (that's what the chips are for!), and this recipe is incredibly quick and easy. You can even use pre-cooked bacon (I don't, though) and bagged shredded cheese if you need to save even more time.
Loaded Baked Potato Dip
adapted from Brown-Eyed Baker
1 16oz container sour cream
1 12oz package bacon, cooked & crumbled
1 8oz block sharp cheddar cheese, shredded/grated
1/4 cup sliced chives
Combine all the ingredients and mix until combined. Chill for 2-4 hours before serving.
NOTE: To cook my bacon, I simply placed the bacon on a foil-lined baking sheet and cooked for 15 minutes in a 375° oven. EASY!